2022•Burleigh Dodds series in agricultural scienceRequires access
Understanding the nutraceutical properties of flavonoids in fruits and vegetables: chemical structure and groups
A. D. Diwan, S. N. Harke, A. N. Panche
Open publisher page 0 citations
Abstract
This chapter reviews the nutraceutical properties of flavonoids in fruits and vegetables, focusing specifically on chemical structure and the different groups flavonoids can be catagorised into. The chapter draws attention to flavones, flavonols, flavanones, flavanonols, isoflavones, neoflavonoids, flavanols, anthocyanidins and chalcones. It concludes by summarising the importance of using these flavonoids for nutraceutical purposes.